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Dilled Pasta Salad
Pasta
1 pound dried orecchiette (ear-shape) pasta or small shell pasta
2 tablespoons Safeway SELECT Verdi Olive Oil
3 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3 cup lemon juice
Yogurt-Dill Dressing
1 1/2 cups plain nonfat yogurt
2 tablespoons chopped fresh dill weed or 1 1/2 teaspoons dried dill weed
1 1/2 teaspoons caraway seed
In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 10 to 15 minutes. Meanwhile, in a wide bowl, stir together oil, dill, and lemon juice. In a small bowl, make dressing. Stir together yogurt, dill, and caraway seed. Cover and chill dressing until serving (up to a day). Drain pasta, cover with cold water, and drain again. Add cooled, drained pasta to oil mixture and mix gently. Serve, or cover and chill up to 6 hours. To each portion, add yogurt-dill dressing to taste.
“Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.”
Jeff Smith, 'The Frugal Gourmet Keeps the Feast' (1995)
Cool Whip was introduced in 1965 by General Foods. This whipped-cream substitute is cheaper than the real thing, keeps longer in a resealable container, requires no whipping and has fewer calories. Within three months, it was at the top of the whipped-topping market
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